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Jelly, Meat, for Cold Pies

Scald and prepare a calf's foot, and put it into a stewpan with half a pound of the knuckle of a leg or shoulder of veal, two shallots, a small bunch of savoury herbs, an onion with two cloves stuck in it, a lump of sugar, and the thin rind of half a lemon, a tea-spoonful of salt, half a tea-spoonful of cayenne, and three quarts of cold spring water. Bring the liquid to a boil, remove the scum carefully as it rises, and simmer gently for five or six hours. Run the jelly through a bag, and let it stand aside until cold. Take away the sediment and the fat, and pour the gravy into the pie through an opening in the cover. The flavour of this jelly should be varied with the dish for which it is required. If for a chicken-and-ham pie, the neck, bones, and trimmings of the chicken should be stewed with the gravy, together with half a pound of lean, uncooked ham, or the rind of bacon soaked, scraped, and cut small. If for hare or game pie, the bones and trimmings of the hare or game should be used. Sufficient for three pints of gravy. Probable cost, 1s. 8d.